Chunky Egg Salad
12 large “Two Old Hens and Their Chicks” eggs
1 stalk celery (with leaves), chopped very fine
½ cup Delouis Mayonnaise (found in our Seafood department)
2 Tbsp fresh dill, chopped
2 Tbsp DLM or Maille Whole Grain Mustard
1 Tbsp plus 1 tsp freshly squeezed lemon juice
¼ cup Sechler’s Sweet Pickle Relish
1 tsp Kosher salt
1 tsp DLM Tellicherry Pepper
Your favorite DLM artisan bread
In a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by one inch. Bring to a boil. Once they have reached the boiling stage, cover tightly and keep covered for 13 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Once cooled, peel the eggs and cut into sixths.
In a large bowl, mix together the celery, mayonnaise, dill, mustard, lemon juice, and pickle relish. Add the chopped eggs to the mayonnaise mixture and gently mix together. Season with salt and pepper.
Serve on any variety of DLM rolls or breads. For tea sandwiches I use thinly sliced white or rye bread. Remove the crusts, butter lightly, and cut into triangles.
Makes 6 servings
Prep Time: 10 Minutes
Cook Time: 13 Minutes
Per serving: 315 calories; 25g total fat; 5g saturated fat; 463mg cholesterol; 725mg sodium; 8g total carbohydrates; 0g dietary fiber; 13g protein;
Allergy Warning: Contains eggs